Sujiko and Ikura: Autumn Pearls from Northern Seas that Dazzle on Rice
Autumn is prime season for salmon fishing, and with salmon come the red jewels of their roe. A look at the culinary delights of sujiko and ikura.
Autumn marks the prime time for salmon fishing in northern Japan, where rivers across Tōhoku and Hokkaidō region produce the salmon that travel to the sea and back, spawning in their natal rivers. The peak of the salmon migration occurs in September and October, drawing anglers to the coast for the annual run. Among the prized delicacies of these fish is their roe, known as sujiko and ikura.
Roe is carefully removed from caught female salmon and termed sujiko, while individual eggs separated from the membrane are called ikura. Sujiko, early-season eggs, is commonly salt-cured and offers a moist, sticky texture. Ikura, harvested closer to spawning, are usually marinated in soy sauce-based liquids. The succulent, poppy-like texture of ikura makes it a perfect match for rice dishes.
Common preparations include sushi, onigiri, and canapés, where the vibrant red hue adds a touch of elegance. Fresh sujiko becomes available in supermarkets from October to November, easily prepared by soaking in salted water and marinating to taste.
Written by urgent.news from Nippon.com's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
